Customer Reviews

I have been looking for this product since a friend prepared for me. So disappointed that it is out of stock everywhere but I understand. I has a wonderful nutty flavor and texture. I love it with chicken, fish, pork and I even add some to my scrambled eggs in the morning. But it is also fantastic for breakfast with a little butter and honey.

The added benefit for me is that it is gluten, dairy and soy free so I feel great when I eat it. It is filling and so full of vitamins I need especially with heart failure. Also a great source of fiber which is helpful if you are on meds that mess up your digestive system.

My girls, wife and I were perusing Japan Town in San Francisco when we came across this crazy rice. There is nothing else like it. Has serious texture and taste and is substantial enough to hold it's own when fried with Italian Sausage and Kale. The rice/barly mixture absorbs all the delicious oil of the sausage....yum on steroids!! We really like to make it in the same style as Italian Barley. This means to ignore the preparation instructions on the back and follow mine....
Rinse quite well to get some of the black out of the black rice (found in the 6 grain mix).
Then bring 3 cups of water to a boil for every 1 cup of rice. Goal being to have much more water than the rice can possibly absorb. Keep sampling the rice until it has a leathery al-dante texture. Essentially you only want the rice 80% cooked with a bit of a textured bite remaining when done. Drain in strainer when you reach this point. Then when combined with meat, sausage, or added in soups it fights the textured main coarse for center stage instead of being exiled to side dish island. Since this rice costs about six times as much as regular rice you really want it swinging for love points from your taste buds. As for actual minutes it takes to get this al-dante texture I am guessing about 30 minutes but don't count on that time as a sure thing I have never actually timed the cooking before.